Easy Keto Low Carb Sugar Free Meringue Cookies Recipe (2024)

FAQs

What is a substitute for white sugar in meringue? ›

A meringue topping makes any pie special, and when made with brown sugar, even more so. This easy meringue is made with the typical egg whites and vanilla, but instead of white sugar, brown sugar is used, making the perfect topping for butterscotch, caramel, and banana cream pies.

Keto meringues are a low net carb and low calorie treat.

They also only have . 9 carbs per serving and have no added sugar. While it might seem like magic is the cause, the truth is that meringues are low calorie because they are mostly made out of air.

A small amount of acidic ingredient, such as cream of tartar, acts as a stabilizing agent. A bit of lemon juice or vinegar will also work.

The main problem, of course, is that as you allude to, when you bake it you'll basically end up with dried-out egg. It won't have any flavour at all. If you're just reducing the sugar then maybe this isn't a problem.

Savory dishes (such as soufflés) require no sugar. Simply beat the egg whites until stiff peaks form (tips stand straight). This will take 4 to 5 minutes total.

There is no longer any reason to be worried about gaining extra calories. One fat free and sugar free meringue contains about 1.5 kcal, that's only 48 kcal per the whole pack! Our delicacies are not only delicious, but also beneficial to your health – they provide your body with fibre (inulin) and protein.

It gets even better - you can also find desserts made with keto-friendly ingredients like healthy fats from coconut oil, and flours made from nuts and seeds, like almond flour, pumpkin seed flour, flaxseed flour or sunflower seed flour. These sugar-free ingredients can easily fit into a balanced Keto diet.

Though they're lower on the glycemic index than regular sugar, some sweeteners used in sugar-free candy, like maltitol and xylitol, can still have an effect on blood glucose, which means they might kick you out of ketosis.

Can I make whipped egg whites without adding sugar? Of course you can. Whipping egg white with sugar and baking will give you Meringue. Whip egg white and yolk separately, mix and fry like an omelette.

Can diabetics have meringue? ›

Here's how to make it healthier. For a fluffy meringue topping, use 2–3 egg whites, along with unrefined caster sugar. Or, try experimenting with a sugar-artificial sweetener mix. You can still get a perfect light filling using low-fat ingredients.

It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

Caster sugar is the usual option for meringues – the small grains dissolve easily in the foamy mixture. However, Angela Nilsen of BBC Good Food magazine has taken this a step further, by using half caster and half icing sugar, which is, of course, even finer.

This is where the other key ingredient of meringue comes in: Sugar! Adding sugar to foamy egg whites creates a thick and glossy foam. This foam remains even after you stop whisking. Food scientists believe that sugar helps more proteins gather on the surface of the air bubbles, making the bubbles even more stable.

It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.

Maple syrup

A natural substitute for sugar, maple syrup is derived from boiled tree sap. Because it's in a liquid state, you'll have to reduce the amount of liquid in your recipe by 3 tablespoons. For every cup of white sugar, try ¾ cup of syrup.